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With leftover marinara sauce and a fridge full of eggplants I thought that I would do an Eggplant Parmesan or Parmagiana di Melanzane. Normally an eggplant parmesan is coated in bread crumbs and fried in oil 0until crispy but I like a simple version where the eggplant slices are roasted in the oven until tender. If you prefer you could also coat the eggplant slices in the breadcrumbs and then bake them. Often when I make marinara sauce I will double the batch so that I can freeze the extras so that I will always have some on hand for quick dishes like this.

I had this for lunch on Tuesday at a great little Italina restaurant in Hanover Street in Edinburgh (not as well presented as yours!).

The waiter served it to me and said "Be very careful the plate is hot!". Well I remembered for all of a minute and then straightened up the plate and got a blister for my stupidity! The waiter just sighed and said he did tell me and not just for fun and he wondered why women always feel the need to straighten up their plates! I don't think it was the first burnt finger he had seen!

I know this post is over 2 years old, but I'm compelled to say that this dish is really "Parmigiana di Melanzane" or "Melanzane alla Parmigiana". I'm sorry - it's the English Teacher in me! I love this blog, though.

Oh no!Before frying eggplants, you have to cover each slice with flour, THEN you can fry them. The sauce is not an unknown "marinara" but a normal tomato soup (no garlic!). The layers are as follows:- sauce;- fryed eggplant;- mozzarella;- parmesan;- (on the main top) basil.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.